Hi Jim, The Povitica from Strawberry Hill is very moist and generously filled with nuts. The standard loaf is quite heavy, about two pounds. We slice up

Message 3 of 8
, Aug 1, 2004

Hi Jim,

The Povitica from Strawberry Hill is very moist and generously filled with nuts. The standard loaf is quite heavy, about two pounds. We slice up the loaf and freeze those pieces we don't eat at one sitting; this keeps the Povitica moist and fresh for a long time.

Quite frankly I like the Povitica better than my wife's nut rolls BUT her poppyseed rolls are the very best by far!

Gil

thanks for the reply Gil. I'm used to - or rather prefer- nutbread with
honey so it is not so dry. Does it seem like Strawberry Hill is moist?
Too bad they don't have poppyseed.

Jim

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sandman6294

... with ... moist? ... You might try http://www.kathyspastries.com/home/ for poppyseed rolls. I haven t purchased from them so I cna t vouch for the quality

I just couldn t resist all this discussion about Povitica. My Slovak grandmother never called it that, but then my grandfather was adament about both of them

Message 5 of 8
, Aug 2, 2004

I just couldn't resist all this discussion about Povitica. My Slovak
grandmother never called it that, but then my grandfather was adament about both of
them speaking English, now that they were in America (something I dearly wish
others from other countries would want to do now, but don't). Anyhow, she
called it "Nuts Cake Nuts to You". As a child, I used to think that was pretty
funny and I really don't remember her ever saying it any other way. When I
became an adult I nagged and nagged her to give me the recipe, but she would just
say she used "a little of this and a little of that" and never worked from a
regular recipe. So I tried in earnest to duplicate her great "Nuts Cake" and
it took me 3 or 4 tries until I finally got it to taste just like
Grandmother's. It takes a bit of work but the result is well worth it. Here is the
recipe, if anyone is interested:

Knead on floured surface 10 minutes. Place in greased bowl, cover and let
rise about 2 hours. Knead down, roll out very thin on floured table. Brush
generously with additional soft butter and cover thickly with the following
mixture:

Sprinkle with raisins (golden raisins best). Roll up, fashion in horseshoe
shape and place on greased cookie sheet Iit should cover the entire space of a
standard-sized cookie sheet). Let rise, 45 minutes to 1 hour. Bake at 425
degrees 15 minutes, then at 350 degrees for 30 minutes. (Can extend time a bit
if not browned). Cool on wire racks.

We never have to put half of this in the freezer to keep it from getting old
because everyone here eats so much of it that is never has a chance to age
<grin> but I suppose you could do it if you want.

Laverne

Jim M

this sounds like what I was used to as a youngster. My mother s cousin used to bake all day - making numerous loaves to give to friends and relatives. She

Message 6 of 8
, Aug 2, 2004

this sounds like what I was used to as a youngster. My mother's cousin used
to bake all day - making numerous loaves to give to friends and relatives.
She didn't have a recipe either. Said she just knew how much of what.

The thin rolled dough is what I know. Apparently the Hungarian type is
different with a thicker layer of dough.

I just couldn't resist all this discussion about Povitica. My Slovak
grandmother never called it that, but then my grandfather was adament about
both of
them speaking English, now that they were in America (something I dearly
wish
others from other countries would want to do now, but don't). Anyhow, she
called it "Nuts Cake Nuts to You". As a child, I used to think that was
pretty
funny and I really don't remember her ever saying it any other way. When I
became an adult I nagged and nagged her to give me the recipe, but she would
just
say she used "a little of this and a little of that" and never worked from a

regular recipe. So I tried in earnest to duplicate her great "Nuts Cake"
and
it took me 3 or 4 tries until I finally got it to taste just like
Grandmother's. It takes a bit of work but the result is well worth it.
Here is the
recipe, if anyone is interested:

Strawberry Hill reports that its Povitica is the traditional pastry-like bread of the Croatian people. They have been making Potivica for 20 years based on a

Message 7 of 8
, Aug 2, 2004

Strawberry Hill reports that its Povitica is the traditional pastry-like bread of the Croatian people. They have been making Potivica for 20 years based on a recipe they obtained from a Croatian family.

Strawberry Hill Povitica was recently featured on the Food Network and they demonstrated the hand made process still being used by the company. It looked so good and tempting we ordered a couple of loaves on the Internet.

Gil K.

Jim M <bdgranpa@...> wrote:
this sounds like what I was used to as a youngster. My mother's cousin used
to bake all day - making numerous loaves to give to friends and relatives.
She didn't have a recipe either. Said she just knew how much of what.

The thin rolled dough is what I know. Apparently the Hungarian type is
different with a thicker layer of dough.

The Strawberry Hill picture shows what looks like four rools in one.

I can almost smell the dough and yeast now! Yummmm

_____

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